Save I discovered this recipe by accident on a lazy Sunday afternoon when I had a can of chickpeas and a sudden craving for chocolate. Mixing them together felt ridiculous at first, but the moment that creamy, fudgy mixture came together in my food processor, I realized I'd stumbled onto something special. Now it's become my go-to when I need a snack that feels indulgent but leaves me feeling good, and I've made it for friends who couldn't believe it was actually hummus.
I remember bringing a batch to a potluck where someone confidently declared they didn't like hummus. After one bite of this version, they asked for the recipe immediately, and I felt oddly victorious. That's when I knew this wasn't just a kitchen experiment anymore—it was something that could win people over.
Ingredients
- Chickpeas (1 can, drained and rinsed): The creamy base that makes this work; rinsing them removes excess starch and gives you that silky texture without the grainy feel.
- Unsweetened almond milk (1/4 cup): Loosens the mixture to just the right consistency; you can swap in any plant-based milk you have on hand.
- Tahini (1/4 cup): Adds authentic hummus flavor and richness that balances the chocolate beautifully.
- Unsweetened cocoa powder (1/3 cup): The star—use good quality cocoa for a deeper, less bitter finish.
- Maple syrup (1/4 cup): Sweetens gently without being cloying; agave works if that's what you have.
- Vanilla extract (2 tsp): Rounds out the chocolate flavor and adds warmth.
- Salt (1/4 tsp): Enhances the chocolate and keeps everything from tasting flat.
- Chocolate chips (1–2 tbsp, optional): Adds little bursts of chocolate texture; use dairy-free if you're keeping it fully vegan.
- Nut butter (1–2 tbsp, optional): Deepens the flavor and creates little pockets of richness.
Instructions
- Combine and blend:
- Add all your dry and wet ingredients (chickpeas, milk, tahini, cocoa, maple syrup, vanilla, and salt) to your food processor. Blend until the mixture is completely smooth and creamy, stopping to scrape the sides as needed so nothing stays stuck to the edges.
- Adjust the consistency:
- If your mixture looks too thick, add almond milk 1 tablespoon at a time and blend again until it reaches that perfect dip consistency. Trust your instincts—some blenders work faster than others, so you might need more or less milk.
- Taste and balance:
- This is the fun part—take a small spoon and taste what you've made. Too sweet? Add a tiny pinch more salt or cocoa. Not chocolatey enough? Dust in a bit more cocoa powder and blend again.
- Add texture if you want it:
- If you're using chocolate chips or nut butter, pulse them in now so they stay in little pieces rather than disappearing into the mixture. A few seconds on pulse mode is all you need.
- Serve and chill:
- Scoop your hummus into a serving bowl and refrigerate if you have time, though it's delicious at room temperature too. Serve alongside strawberries, apple slices, pretzels, or crackers.
Save There was an evening when a friend came over feeling overwhelmed, and I made this hummus while we talked. Watching her face light up when she tried it, then seeing her come back for more while we caught up—that's when I realized this recipe is about more than just a clever flavor combination. It's comfort food that happens to be good for you.
Why This Works as a Sweet Hummus
Chickpeas are mostly neutral in flavor, so they're actually perfect partners for chocolate. The tahini brings that familiar hummus earthiness, while the cocoa powder transforms everything into something that feels like an indulgence. The beauty is that your brain expects sweetness and chocolate, not chickpeas, so the protein and fiber are a pleasant surprise rather than something you're thinking about.
Storage and Make-Ahead Tips
This hummus keeps beautifully in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep or when you want a grab-and-go snack. I like to make a batch on Sunday and portion it into small containers so I'm less tempted to eat the whole bowl in one sitting. If it firms up a bit in the cold, just let it sit out for 10 minutes before serving or stir in a splash more almond milk.
Customization Ideas
This recipe is a blank canvas once you understand the basic ratio. I've made versions with peanut butter swirled through, or a tiny pinch of cayenne pepper for heat, or even a splash of coffee to deepen the chocolate. You can also add a scoop of plant-based protein powder for extra nutrition—just increase the milk slightly so it doesn't get too thick. One last thing to remember: start with less cocoa powder and sweetener than you think you need, since you can always taste and add more, but you can't take it out.
- Try adding 1/2 tsp instant espresso powder to intensify the chocolate flavor without making it taste like coffee.
- For a nut-free version, swap tahini for sunflower seed butter and skip any nut butter add-ins.
- Experiment with different almond milk flavors, like vanilla or chocolate, for subtle shifts in taste.
Save This chocolate hummus has quietly become one of those recipes I reach for when I want something that feels special but takes almost no effort. Whether you're dipping fruit on a Tuesday morning or bringing it to a gathering, it's a reminder that the best food doesn't need to be complicated.
Recipe FAQs
- → What ingredients create the smooth texture?
The blend of chickpeas, tahini, and plant-based milk, processed until creamy, results in a smooth texture perfect for spreading or dipping.
- → Can I customize the sweetness level?
Yes, you can adjust the amount of maple syrup and cocoa powder to suit your preferred sweetness and chocolate intensity.
- → Is this suitable for vegan and gluten-free diets?
Absolutely, the ingredients are naturally plant-based and free from gluten, making it ideal for those dietary preferences.
- → What are good pairing options?
This spread pairs well with fresh fruit, pretzels, crackers, or toasted bread for a delightful snack experience.
- → How can I add extra protein?
Boost protein by incorporating a scoop of plant-based protein powder into the blend, adjusting liquid for desired consistency.
- → How should it be stored?
Keep the spread in an airtight container refrigerated for up to five days to maintain freshness.